Yücetepe, A. Et Al. 2021. The impact of pH and biopolymer ratio on the complex coacervation of Spirulina platensis protein concentrate with chitosan. Journal of Food Science and Technology , vol.58, no.4 , 1274-1285.

Yücetepe, A., Yavuz Düzgün, M., Şensu, E., Bildik, F., Demircan, E., & Günşar, B., (2021). The impact of pH and biopolymer ratio on the complex coacervation of Spirulina platensis protein concentrate with chitosan. Journal of Food Science and Technology , vol.58, no.4, 1274-1285.

Yücetepe, Aysun Et Al. "The impact of pH and biopolymer ratio on the complex coacervation of Spirulina platensis protein concentrate with chitosan," Journal of Food Science and Technology , vol.58, no.4, 1274-1285, 2021

Yücetepe, Aysun Et Al. "The impact of pH and biopolymer ratio on the complex coacervation of Spirulina platensis protein concentrate with chitosan." Journal of Food Science and Technology , vol.58, no.4, pp.1274-1285, 2021

Yücetepe, A. Et Al. (2021) . "The impact of pH and biopolymer ratio on the complex coacervation of Spirulina platensis protein concentrate with chitosan." Journal of Food Science and Technology , vol.58, no.4, pp.1274-1285.

@article{article, author={Aysun Yücetepe Et Al. }, title={The impact of pH and biopolymer ratio on the complex coacervation of Spirulina platensis protein concentrate with chitosan}, journal={Journal of Food Science and Technology}, year=2021, pages={1274-1285} }